KATEGORI PANGAN SUSU
 CODEX (Codex Stan 192-1995 Rev 9 Thn 2008)
- Pada Food Category, disebutkan dalam kategori 01.1.1.1 Milk (plain) :
Fluid milk obtained from milking animals (e.g., cows, sheep, goats, buffalo). Milk is usually
heat-treated by pasteurization, UHT treatment or sterilization. Includes skim, part-skim,
low-fat and whole milk.
- Disebutkan pula bahwa a “plain” product is one that is not flavoured, nor contains fruit,
vegetables or other non-dairy ingredients.
- Pada kategori 01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk,
cocoa, eggnog, drinking yoghurt, whey-based drinks) :
Includes all ready-to-drink flavoured and aromatized milk-based fluid beverages and their
mixes.
- Tidak disebutkan standard fat content maupun SNF dalam Codex Stan ini.
 FDA (CFR 21.131.110 Milk and Cream)
- Pada bagian description, disebutkan : Milk that is in final package form for beverage use
shall have been pasteurized or ultrapasteurized, and shall contain not less than 8 ¼ percent
milk solids not fat and not less than 3 ¼ percent milkfat.
- Pada bagian lain disebutkan bahwa natural and artificial food flavorings may be used.
 SNI Susu UHT (SNI 01-3950-1998)
- Untuk Susu UHT unsweetened, standard fat content = min 3.0%, SNF = min. 8.0%
- Untuk Susu UHT dengan perisa / aroma, standard fat content = min. 2.0%, SNF = not
recommended.
 Buku Kumpulan Peraturan Perundang-undangan Di Bidang Makanan
(Edisi III Tahun 1993-1994)
- Induknya adalah Susu Mentah / Susu Segar / Fresh Milk.
Standar fat content tidak kurang dari 3%.
Padatan susu tanpa lemak tidak kurang dari 8%.